3 weeks is not a long time, but Margalit tells you how to deal with
hydrogen sulfide and mercaptans pretty well. I'm pretty sure if you
Google mercaptan in the archives you will find the process; one of us
had to post it at some point. I can again if it's not there. You do a
small scale test with glasses of wine and ascorbic acid and copper
sulfite, if the smell goes away you know what to do.

Joe

wrote:
> Anything to take care of awine that was on the lees too long? I racked
> the first time after 3 weeks when it had finally dropped/clear...
>
> Jason
>
> Joe Sallustio wrote:
> > > I have 3 muscats going. 1 with EC118 (rather nice but lacking flavour)
> > > and purchased a week prior to the other two. The two additional ones I
> > > bought to experiment with- and both have that cooked- cod aftertaste.
> > > Maybe it was on the lees too long- I guess I have quite a bit to
> > > experiment with now.
> > >
> > I use 71B a lot and it's actually better at preserving or creating
> > fruitiness; it could be it was on the lees too long.
> >
> > Joe